Tourtiere Pie

By chris5863

Ingredients

• Ingredients
• 2 pounds leftover cooked pork tenderloin
• 4 cups cooked rice
• 2 large onions, chopped
• 1 t ground cinnamon and cloves
• Salt and freshly ground pepper
• Pastry for 2 double-crust, 8-inch pies (see below)
• 1 egg yolk beaten with 1 tablespoon milk
• 1 family can Cream of Mushroom soup made with a little more than half the liquid and substitute milk for water.

Preparation

Step 1

Using a food grinder grind the leftover pork, combine cooked rice and blend well.

Heat butter in a large pan and saute onions. Once browned add meat mixture, enough of the soup to loosen the mixture. Add the cinnamon, cloves, salt and pepper and mix well.

Place in a prepared pie shell, brush the top of the pie with egg and milk mixture and bake for 35 to 40 minutes at 400 or until well browned.

Remove and cool slightly. Serve with soup as gravy.